Want to can... a little intimidated!

[nccountrygirl]

Quote:
I'll have to check

Thanks.

Anyone have info on Soups? Particularly Italian Wedding soup... I know it's a soup, but has the bits of meat...so does it Need to be pressure canned then? I use premade meatballs that I just cut into 8 chunks, but it's still meat. I just read how you don't wanna over process noodles or any pasta in soups while canning, so how do you keep them firm yet get the meat safely precessed in the soup too? I mean companies like Campbells & others have glass jars on shelves in stores of soups that have both the pasta & the meat in it.

Any type of soup that has meat in it needs to be processed with a pressure caner.

 

[Parson's Wife]

All these ladies (and gents ?) are correct. It is simple, though sometimes hot and tiring. The Blue Ball Canning book is wonderful, take any canner that you buy...even if it's new to your county agri. agent. They will test seals, gauges, etc... for free.
(I bought an old one at a yardsale, needed a new gauge, they test them every year for you)
If your uncomfortable with canning...start with hot water baths.
Pickles, tomatoes, anything with high acidity. Fruits are good to work with putting up into jellies and jams,

I don't use the wax seals, but they are easy to do and work.
And remember, you can freeze lots of your stuff too! I always freeze my okra and corn.
I took a picture of some of my canning supplies, my canner is not in the photo...but you know what those are...
Hope this helps...let me know if you have anymore questions...someone of us will know....

he he he!

 

[newbie32]

I know it is old but great thread